Well, over the holidays, I made a new version of that pie of tart, creamy deliciousness.
What did I do? I banana-fied it. 🙂
If you haven’t tried the new Chobani banana flavored Greek yogurt yet, I encourage you to jump in your car right now and go buy a container. Actually, buy four containers, because you’ll need three for this gluten free peanut butter banana yogurt pie. The fourth container is for you to demolish immediately. 😉
The pie filling itself is so simple to prepare — really, the hardest part is probably slicing the bananas for the bottom layer of the pie! Once you do that, you just mix up your yogurts and peanut butter, and before you know it, you’ll be slicing into a thick and creamy peanut butter pie that’s as tart as it is sweet.
Since the filling was already gluten free, I decided to go ahead and make a gluten free pie crust, since we’ve got some folks in the family who spare themselves of gluten (I made this pie for Christmas). I added a bit of peanut butter to the cereal crust, which I think brings together the entire pie quite nicely. Of course, if you can’t be bothered making your own crust, just use a pre-made graham cracker crust. I won’t tell anyone. 😉
[print_this]Peanut Butter Banana Yogurt Pie
This gluten free pie is made with simple ingredients like Greek yogurt and peanut butter. The addition of bananas and banana Greek yogurt give the pie a sweet and subtle banana flavor.
Serves 8 to 10
Prep time: 15 minutes
Cook time: 10 minutes (crust)
For the crust:
- 2 cups Rice Chex cereal, finely crushed
- 1/4 cup unsalted butter, softened
- 2 tablespoons peanut butter, melted
- 3 tablespoons granulated sugar
Heat the oven to 350 degrees F.
In a large mixing bowl, stir all of the crust ingredients until combined. Spread into a nine-inch pie pan. Bake 8 to 10 minutes, or until the crust is golden brown. Allow the crusts to cool completely before filling with pie filling.
For the filling:
- 2 large bananas, sliced thin
- 2 cups Chobani vanilla Greek yogurt
- 3 (6-ounce) containers Chobani banana Greek yogurt
- 3/4 cup smooth peanut butter
Place the banana slices on the bottom of the prepared pie crust.
In a large mixing bowl, stir the yogurts and peanut butter with a wire whisk until blended. Spread into the prepared pie shell, over the banana slices. Chill the pie at least 4 hours, or overnight (the pie will be thicker the longer it is chilled). Serve with whipped cream, if desired.[/print_this]